Amt Ingredient
60 g Pancetta, cut into 1/2 inch pieces
1 Small onion, chopped fine
2 Carrots, peeled and chopped fine
3 cloves Garlic, sliced thin
1 T Fresh rosemary, minced
1 T Tomato paste
3 C Chicken broth
1 C Dried brown lentils, rinsed and picked over
1 Bay leaf
1 lb Sweet italian sausage
1/2 C Fresh basil (optional)


  1. Cook pancetta in 12-inch skillet over medium heat until fat is rendered and pancetta is crispy, about 6 minutes.
  2. Add onion, carrots, garlic, and rosemary, and cook until vegetables have softened, about 4 minutes.
  3. Stir in tomato paste and cook for 30 seconds.
  4. Stir in broth, lentils, and bay leaf, scraping up the fond.
  5. Nestle sausage into lentils and bring to a boil.
  6. Reduce heat to medium-low, cover, and simmer until lentils are tender and sausage registers at least 160 degrees, about 40 minutes.
  7. Remove lid and continue cooking to reduce liquid to preferred consistency (a little broth is nice, though!)
  8. Remove skillet from heat and transfer sausage to cutting board.
  9. Stir in basil and season with salt and pepper to taste.
  10. Transfer sausage to carving board and cut into 1 inch slices along the bias.
  11. Place sausage on top of lentils and serve.